This is a very popular, refreshing Sichuan-style cold dish, especially in summer.
The eggplant is steamed until soft, then hand-torn into irregular strips (this creates a better texture and more surface area to absorb the garlicky, tangy, spicy dressing).
The result is silky-tender eggplant with a bright, savory-sour-spicy-sesame flavor — crunchy from cucumber (optional), aromatic from garlic and chili oil, and extremely addictive with rice or as an appetizer.
Ingredients (serves 3–4 as a side/appetizer)Main ingredient
- Chinese eggplant (long purple variety preferred) — 3–4 medium (about 600–800 g total)
- Garlic — 4–6 cloves, minced or finely grated (more garlic = more authentic Sichuan taste)
- Fresh red chili or green chili — 1–2 (deseeded and finely chopped; adjust for heat)
- Light soy sauce — 2–3 tbsp
- Chinese black vinegar ( Zhenjiang vinegar preferred) — 2–3 tbsp
- Sugar — 1–2 tsp (or more to taste)
- Sesame oil — 1–2 tbsp
- Chili oil (with sediment) — 1–2 tbsp (or homemade Sichuan chili oil)
- Salt — ½ tsp (or to taste)
- Optional for extra Sichuan flavor:
- Ground Sichuan peppercorn powder (— ½–1 tsp (numbing heat)
- A pinch of MSG or chicken powder (for umami)
- Cucumber — ½ medium, julienned or cut into thin strips
- Cilantro — small handful, roughly chopped
- Green onion — 1 stalk, thinly sliced
- Toasted sesame seeds — 1 tsp (for garnish)
- Steam the eggplant
- Wash eggplants and remove the stem ends.
- Cut each eggplant in half lengthwise (or into 3–4 long sections if very thick).
- Place in a steamer basket (or on a heatproof plate in a wok with steaming rack).
- Steam over high heat for 12–18 minutes until completely soft (a chopstick should pierce through easily with no resistance).
- Remove and let cool slightly until safe to handle (about 5–10 minutes).
- Hand-tear the eggplant
- While still warm (but not burning hot), tear each piece lengthwise into irregular strips by hand (this is the key step — tearing creates rough, absorbent edges that soak up dressing better than knife-cut pieces).
- Place torn eggplant strips in a large mixing bowl.
- If using cucumber: lightly salt the julienned cucumber for 5–10 minutes, squeeze out excess water, and add to the bowl.
- Make the dressing
- In a small bowl, combine minced garlic, chopped chili, light soy sauce, black vinegar, sugar, sesame oil, chili oil, salt, and optional Sichuan pepper powder/MSG.
- Stir well until sugar dissolves completely.
- Taste and adjust: it should be tangy, garlicky, slightly sweet, spicy, and aromatic. The garlic should be very prominent.
- Toss the salad
- Pour the dressing over the torn eggplant (and cucumber if using).
- Toss gently but thoroughly with chopsticks or clean hands (wear gloves if sensitive to chili oil) until every piece is evenly coated.
- Let marinate in the refrigerator for 15–30 minutes (flavors deepen and eggplant softens slightly but stays silky).
- Finish & serve
- Give one final toss.
- Transfer to a serving plate or bowl.
- Garnish with chopped cilantro, sliced green onion, and toasted sesame seeds.
- Serve chilled or at cool room temperature as a refreshing side dish.
- Hand-tearing is essential → Knife-cut eggplant is smoother but absorbs less dressing and has less interesting texture. Tearing while warm makes it much easier.
- Steam doneness → Over-steaming makes eggplant mushy; under-steaming leaves it fibrous — test with chopstick.
- Chili oil quality → Homemade Sichuan chili oil (with sediment) gives the best flavor and color. Store-bought works too.
- Make ahead → Can be prepared 2–3 hours in advance (flavors improve), but don’t keep longer than 1 day — eggplant releases water and softens.
- Variations →
- Add blanched wood ear fungus or kelp strips for extra chew.
- For richer version: mix in a little sesame paste thinned with water.
- For milder taste: reduce garlic/chili oil.
- Storage → Best eaten the same day. Refrigerate leftovers up to 24 hours (will soften but still tasty).
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